Will I ever have too many pancake recipes on this blog? The answer is no—never!
If you’ve been around for a while, you likely are aware of my love for single-serving recipes. When I first started cooking for myself, I found it rather annoying that I could never find recipes that were meant for just one person. I mean, wouldn’t it make sense to have all recipes be made for a single serving? And then you can just multiply it by the number of people you’re cooking for?
I mean obviously, this wouldn’t work for every recipe—you can’t exactly cook a pot roast for one. But for recipes like pancakes? You can absolutely have recipes for a single stack, and just multiply it by however many are craving pancakes in the morning. Maybe you think I’m crazy, but hey, you clearly like the idea of a single stack if you’re here…right?
These whole wheat blueberry pancakes were developed based on some previous single-stack pancake recipes I threw together in the past. It’s a close comparison to my Single Stack Carrot Cake Pancakes, but with blueberries, obviously. This recipe clearly calls for whole wheat flour instead of oats, which is another go-to starch I use in other pancake recipes of mine.
Now my number one rule of thumb when it comes to making pancakes is to let the batter rest. This allows some time to let the baking powder do its magic, allowing for the pancakes to become fluffy when you eventually pour the batter onto the griddle.
These whole wheat blueberry pancakes say to only use two tablespoons of blueberries, but hey, if you are up for pancakes bursting with blueberries, you can always throw in more. Because if you have a stellar batch of blueberries in the fridge, why the heck not?
Also, I will note that I use unsweetened almond milk in this recipe, but you can also use other milk—like, normal milk, or other alternatives like oat milk. You’ll get a different taste, but the pancakes will still fluff up and the texture will be the same.
Alright, let’s pancake.
Single Stack Whole Wheat Blueberry Pancakes
- Griddle, or flat griddle pan
- 1 Tbsp butter plus extra for the griddle
- 1 egg
- 2 Tbsp unsweetened almond milk
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
- 1/4 cup whole-wheat flour
- 1 tsp baking powder
- 1/8 tsp salt
- 2 Tbsp blueberries
- Melt the butter in the microwave for 30-45 seconds.
- Whisk together the melted butter, egg, almond milk, maple syrup, and vanilla extract.
- In a small bowl, whisk together the whole wheat flour, baking powder, and salt.
- Sprinkle the dry ingredients into the wet ingredients, mixing until just combined (there may be lumps—that’s fine!).
- Fold in the blueberries until just combined.
- Let the batter sit for 15 minutes.
- Prep your griddle to 300 degrees, or flat pan to medium-low heat.
- Slide butter on the surface of the griddle. Scoop out 1/4 cup of the pancake batter for each pancake.
- Let the pancakes cook for 2-3 minutes on each side. You’ll know the pancake is ready to flip when the surface is bubbly and easy to get a spatula under.
- Serve with extra blueberries, maple syrup, nuts, seeds…whatever you would like!
More single-stack pancakes
Because clearly, I have an obsession.
- Single-Stack Pumpkin Pancakes
- Single-Stack Carrot Cake Pancakes
- Single-Stack Banana Pancakes
- Single-Stack Chocolate Oat Waffles (kind of the same thing, right?)